Occurrence of Antibiotic Residues in Human Milk From Mexican Women With Diverse Health Conditions

IF 3.6 3区 农林科学 Q2 FOOD SCIENCE & TECHNOLOGY
Alejandro Aarón Peregrina-Lucano, Blanca Rosa Aguilar-Uscanga, Jesús Alonso Amézcua-López, Ariana Rodríguez-Arreola
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Abstract

Human breast milk is the optimal source of nutrition for infants, yet it may also serve as a pathway for unintended exposure to pharmaceutical contaminants. This study aimed to determine the occurrence of selected antibiotic residues—amoxicillin, erythromycin, chloramphenicol, sulfamethoxazole and trimethoprim—in breast milk samples collected from 23 lactating women in Mexico. Samples were analysed using a validated high-performance liquid chromatography coupled with tandem mass spectrometry (HPLC–MS/MS) method. Amoxicillin was the most frequently detected compound, present in 14 of 23 samples at concentrations > 10 ng/mL, while sulfamethoxazole and trimethoprim were identified at trace levels (< 10 ng/mL). Chloramphenicol and erythromycin were each detected in a single sample. Although measured concentrations were below therapeutic thresholds, the detection of multiple antibiotics raises concern about cumulative exposure, potential disruption of the infant gut microbiota and antimicrobial resistance. These findings emphasise the need for biomonitoring programmes, strengthened regulations and further toxicological evaluation of antibiotic residues in human milk to ensure infant safety.

墨西哥不同健康状况妇女母乳中抗生素残留的研究
母乳是婴儿的最佳营养来源,但它也可能成为无意中接触药物污染物的途径。本研究旨在确定墨西哥23名哺乳期妇女的母乳样本中阿莫西林、红霉素、氯霉素、磺胺甲恶唑和甲氧苄啶等抗生素残留的发生率。样品采用高效液相色谱-串联质谱(HPLC-MS /MS)分析。阿莫西林是最常检测到的化合物,在23个样品中有14个样品的浓度为10 ng/mL,而磺胺甲恶唑和甲氧苄啶的浓度为微量水平(10 ng/mL)。氯霉素和红霉素分别在单个样品中检测到。尽管测量的浓度低于治疗阈值,但多种抗生素的检测引起了对累积暴露、婴儿肠道微生物群潜在破坏和抗菌素耐药性的关注。这些发现强调需要制定生物监测规划、加强监管和进一步对母乳中抗生素残留进行毒理学评估,以确保婴儿安全。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
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来源期刊
Journal of Food Quality
Journal of Food Quality 工程技术-食品科技
CiteScore
5.90
自引率
6.10%
发文量
285
审稿时长
>36 weeks
期刊介绍: Journal of Food Quality is a peer-reviewed, Open Access journal that publishes original research articles as well as review articles related to all aspects of food quality characteristics acceptable to consumers. The journal aims to provide a valuable resource for food scientists, nutritionists, food producers, the public health sector, and governmental and non-governmental agencies with an interest in food quality.
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